Skinny Cafe I’ve always believed that hard work will pay off
Coffee marks the start of my interaction with people Initially, I entered the realm of coffee only to engage with people, learn to get along. I was a quiet kid not so good at socializing. I was looking for part-time job opportunities when I entered junior college, and I chose a diner that allowed me to interact with people. I was hoping to enhance my socializing skills during work, and that was the first time I attempt to make coffee.
The taste of the coffee I first had was very different from what I am used to now. It was more like a blend. We would make a bucketful of black coffee and add cream or other seasoning to the coffee whenever someone ordered. I wasn’t really loving it. Later when someone ordered latte, my interest in coffee was suddenly triggered after seeing the latte art my manager made.
Coffee inspired me to open a store
To the 18-year-old me at the time, being able to stand at the bar and make a cup of coffee or shake up a cool drink is a “cool” thing to do. My thinking was simple, “I want to open a cafe one day”. My hasty attitude led me to work in a pyramid scheme because I wanted to earn money as fast as possible. Obviously, it was a failure soon after I started it, and I didn’t make much money either. After some adjustment on my mindset, I joined a chain
coffeehouse. I was seriously underestimated back then due to my skinny figure. Yet, I worked so much harder because of that. A year and a half later, I became the deputy manager of the store, and started engaging in business management and human resources management under other chain systems. After years of hard work, I find myself way more passionate about coffee making itself than management, so the idea of opening a store of my own has become more concrete.
Coffee is an open platform
In the years I worked in a chain system, aside from the solid training at work, I visited many cafes on my day-offs. I would sit at the bar, oder an espresso and ask the barista about coffee making techniques. Sometimes the barista would offer me single origin coffee that is still being tested by them. The experience not only taught me to love the ambience of independent cafes, but also made me enter the domain of hand pour coffee. Whenever I came across a nice cup that I really enjoyed, I would buy a sack of the coffee and work on my hand-pouring skills. It was then I gradually equipped myself with sensitive taste buds for coffee.
In my journey of cafe visiting, I went to this cafe in Chiayi three years ago. During our chats, the owner said, “I anticipate my cafe to be able to help people, help those who also dream of a coffee dream”. His words stroke me then. My past experiences visiting cafes, hearing from the generous owners and masters, is going to be the core of my cafe. “Make the best coffee that I am passionate about, and be the platform that offers assistance. Let people know that doing what you like is a way of living, and it can even be helpful to
Coffee took me on a journey of self-exploration
Prior to officially opening up my cafe, I came across the owner of StableFly, Lai, on the Internet. Lai was planning to combine coffee with his apparel store. I thought about the great success it might be to offer my expertise in coffee and collaborate with Lai. After rounds of discussion, Lai and I started designing a coffee menu. At first, I thought my solid experience in the coffee industry plus the prizes I won in numerous latte art competitions would attract loads of customers. However, as the days passed by, I realized
that fame is not equivalent to business revenue. The fame that I have may only be recognized by people within the same industry. The real business opportunity lies in treating every customer right once you’ve opened up a store.
Coffee taught me to believe that hard work will pay off
As I have adjusted my mindset towards my own cafe, my idea of what style, what coffee my cafe will offer became more vivid. Therefore, Skinny Cafe was officially opened in October 2015.
At the initial stage of our operation, thanks to my experience with Stable Fly, I continue to work under the notion that I am presenting coffee that I am passionate about to the customers, and that there is good coffee in Changhua, too. Bearing this in mind, I started roasting coffee by myself from roasting by sieve to operating with an 2.2 kg roaster. In order to closely monitor the raw beans, you need to learn about each step of the process from aging beans, picking beans to roasting beans. The knowledge is not necessarily understandable from the pictures you find in books. After learning from experienced professionals and having dumped sacks and sacks of unsuccessfully roasted beans. Gradually, I came to find the taste of coffee that is originally mine, and I am now able to deliver the tastes at different levels to my customers and exchange the experience with them.
Starting with my own passion for coffee, coffee beans roasted by my own are now available in stock to those who love coffee. The other day I heard from a friend that a landlord of a burger place said,“I went to Skinny Cafe once and bought some coffee beans since I was already there. The taste was splendid. ”I’ve never tasted coffee that satisfy my taste buds so wonderfully. ” Later I found out that this landlord lives in France and is a Michelin inspector! Having received such positive feedback, I am more certain that hard work will pay off!
04 723 2046 FB:Skinny Cafe 瘦子咖啡
彰化市光復路143巷4號 No.4, Ln. 143, Guangfu Rd., Changhua City, Changhua County 500, Taiwan